Ingredients
Ingredients
- 6 large whole eggs, lightly beaten
- 1 ½ cups sugar
- 190 grams butter, cut into cubes
- ¾ cup fresh lemon juice (from about 4-5 lemons)
Instructions
- Prepare the Egg Mixture: In a medium-sized heatproof bowl, lightly beat 6 large eggs until combined and smooth. This will be the base of your lemon butter spread.
- Combine with Sugar: Add 1 ½ cups of sugar to the beaten eggs and whisk together thoroughly until the mixture is well integrated. This ensures the spread will be sweet enough to balance the lemon juice’s tartness.
- Add Butter and Lemon Juice: Add 190 grams of butter cut into cubes to the mixture along with ¾ cup of fresh lemon juice. The lemon juice adds the bright, zesty flavor essential for the spread.
- Cook the Mixture: Place the bowl over a pot of simmering water to create a double boiler. Stir the mixture constantly using a whisk or spatula to prevent the eggs from scrambling. Continue heating gently until the mixture thickens and coats the back of a spoon, this should take about 10-15 minutes.
- Cool the Spread: Once thickened, remove from heat and transfer the lemon butter spread to a clean jar or container. Allow it to cool to room temperature before sealing and refrigerating.
- Store and Serve: Refrigerate the spread for at least 2 hours to let it fully set. Serve chilled or at room temperature on your favorite breads or pastries.
Notes
- Use fresh lemon juice for the best bright flavor; bottled lemon juice will affect the taste.
- Constant stirring during cooking is necessary to avoid curdling the eggs.
- Store the lemon butter spread in an airtight container in the refrigerator for up to 2 weeks.
- Allow the spread to come to room temperature for easier spreading.
- Adjust the sugar according to your taste preference if you like it more or less sweet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
